A simple and delicious dish bringing all the flavour with minimal effort! NOMU Cajun Rub marinated chicken is served alongside roasted beetroot chunks and pickled piquanté peppers, sun-dried tomato & borlotti bean salad. Dollops of creamy guac make this dish delish!
Cajun Grilled Chicken
Cajun Grilled Chicken
with roasted beetroot & guacamole
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot Chunks
- Borlotti Beans
- Chicken
- Free-range Chicken Mini Fillets
- Garlic Cloves
- Guacamole
- NOMU Cajun Rub
- Piquanté Peppers
- Spring Onion
- Spring Onions
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CAJUN CHICKY
Pat the Chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried Tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated Chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the Chicken and the Guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CAJUN CHICKY
Pat the Chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried Tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated Chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the Chicken and the Guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CAJUN CHICKY
Pat the Chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried Tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated Chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the Chicken and the Guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CAJUN CHICKY
Pat the Chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried Tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated Chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the Chicken and the Guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
Frequently Asked Questions
What is the preparation time for Cajun Grilled Chicken?
The preparation time for Cajun Grilled Chicken with roasted beetroot & guacamole is between 10 and 25 minutes.
What is the total time required to make Cajun Grilled Chicken with roasted beetroot & guacamole?
The total time required to make Cajun Grilled Chicken with roasted beetroot & guacamole is between 40 and 55 minutes.
How many servings does Cajun Grilled Chicken provide?
4 servings
What are the main ingredients in Cajun Grilled Chicken?
Beetroot Chunks, Borlotti Beans, Chicken, Free-range Chicken Mini Fillets, Garlic Cloves, Guacamole, NOMU Cajun Rub, Piquanté Peppers, Spring Onion, Spring Onions, Sun-Dried Tomatoes, Tomato, Tomatoes
What is the nutritional information of Cajun Grilled Chicken?
Calories: 729, Carbs: 62 grams, Fat: grams, Protein: 48.7 grams, Sugar: 20.9 grams, Salt: 1661 grams
How do I prepare Cajun Grilled Chicken?
LOADED SALAD: In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the spring onion slices, a drizzle of olive oil, and seasoning. Set aside for serving. DISH AND NOSH!: Plate up the roasted beetroot and the tomato and bean salad. Side with the chicken and the guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef! CAJUN CHICKY: Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes. RUBY BEETS: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). FRY IT UP: When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
What should be prepared from my kitchen to make Cajun Grilled Chicken?
Beetroot Chunks, Borlotti Beans, Chicken, Free-range Chicken Mini Fillets, Garlic Cloves, Guacamole, NOMU Cajun Rub, Piquanté Peppers, Spring Onion, Spring Onions, Sun-Dried Tomatoes, Tomato, Tomatoes
How many calories does Cajun Grilled Chicken have?
729 calories
How much fat content does Cajun Grilled Chicken have?
grams
Woolies Products in this dish
